Smashed Crispy Brussels Sprouts with Hot Honey Tips, FAQ & printable recipe

Tips for success

For the crispiest sprouts, make sure they are thoroughly dry before smashing. After boiling, spread them on a clean kitchen towel and pat gently. The drier they are, the better they’ll crisp.

Also, use a heavy glass jar with a flat bottom—this gives you more control and creates a clean, even smash. Press down firmly but not aggressively, so the sprout flattens without breaking apart.

Don’t be afraid to let the sprouts get deeply charred. The dark spots are where the flavor is—they’re sweet, smoky, and intensely savory. If some leaves look almost black, that’s okay; they’ll still be delicious.

For an extra layer of flavor, try adding a pinch of smoked paprika or cayenne to the oil mixture, though the video keeps it simple with garlic powder and pecorino.

Variations

• Spicy Maple Glaze: Substitute the hot honey with 2 tablespoons maple syrup mixed with 1/2 teaspoon cayenne pepper. The maple adds a deeper, caramel-like sweetness that pairs well with the charred sprouts.
• Balsamic Glaze: Drizzle 2 tablespoons balsamic glaze over the roasted sprouts instead of hot honey. The tangy sweetness complements the pecorino and adds a rich, dark color.
• Lemon-Parmesan: Omit the hot honey and hazelnuts. After roasting, toss the sprouts with 1 tablespoon fresh lemon juice and 1/4 cup grated Parmesan. The bright acidity cuts through the richness.
• Smoky Chorizo Crumb: Add 1/4 cup cooked, crumbled chorizo to the sprouts before roasting. The smoky, spicy meat infuses the dish with extra flavor and makes it a heartier main.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 5-7 minutes to restore crispness.

Freezer

Not recommended—freezing will ruin the crispy texture. Best enjoyed fresh.

Reheat

Reheat in a 400°F (200°C) oven for 5-7 minutes. Avoid microwaving, as it will make them soggy.

Leftover sprouts can be stored in an airtight container in the refrigerator for up to 3 days. They will lose their crispiness, so reheat them in a 400°F (200°C) oven for 5-7 minutes to revive some of the texture.

The hot honey and hazelnuts are best added fresh, so if storing, keep them separate and add them after reheating. Avoid microwaving, as it will make the sprouts soggy.

You can boil and smash the sprouts up to a day in advance. Store them in a single layer on a baking sheet, covered, in the refrigerator. When ready to cook, toss with oil, garlic powder, and pecorino, then roast as directed. The hot honey can be warmed just before serving. This makes the recipe a great option for entertaining, as most of the work is done ahead.

Serving ideas

Serve these sprouts as a side dish alongside roasted chicken, grilled steak, or a hearty grain bowl. They also make a fantastic appetizer or game-day snack—set them out on a platter with toothpicks and watch them disappear. The sweet-spicy glaze pairs well with creamy dips like ranch or blue cheese, though they’re delicious on their own.

For a holiday table, these sprouts add a modern twist to a classic vegetable. They can be served warm or at room temperature, though they’re best within 10 minutes of coming out of the oven.

If you’re serving a crowd, you can double the recipe and use two baking sheets, rotating them halfway through. The hazelnuts add a festive crunch, and the hot honey gives a subtle kick that complements roasted meats.

Frequently asked questions

Recipe card

Smashed Crispy Brussels Sprouts with Hot Honey

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 450 g Brussels sprouts, trimmed
• 1 tsp kosher salt
• 3 tbsp extra-virgin olive oil
• 1 tsp garlic powder
• 40 g grated pecorino cheese
• 2 tbsp hot honey
• 1/4 cup toasted hazelnuts, roughly chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the trimmed Brussels sprouts and cook for exactly 8 minutes, until they are just tender enough to smash but not falling apart. Drain thoroughly and pat dry with a clean kitchen towel or paper towels. Preheat the oven to 450°F (230°C). Lightly oil a baking sheet. Place a sprout on the sheet and press down firmly with the flat bottom of a heavy glass mason jar until it flattens into a 5mm disc.
2. In a large bowl, toss the smashed sprouts with 3 tablespoons extra-virgin olive oil, 1 teaspoon garlic powder, and 40g grated pecorino cheese. Use your hands or a spatula to coat each disc evenly, making sure the cheese and oil reach the cut surfaces. Arrange them back on the baking sheet in a single layer, leaving a little space between each for air to circulate.
3. Roast the sprouts in the preheated oven for 22 minutes, until the outer leaves are deeply charred and crisp like potato chips. The pecorino will melt and form a lacy, golden crust. Remove the baking sheet from the oven and let the sprouts cool for 2 minutes on the pan.
4. In a small saucepan, warm the 2 tablespoons hot honey over low heat until it is thin and pourable, about 1 minute. Drizzle the warm honey over the roasted sprouts, then sprinkle with the toasted hazelnuts. Serve immediately while the sprouts are still crackling and the honey is glossy.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

220

Protein

8 g

Carbohydrates

18 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.